Description
This Taco Spaghetti recipe is a flavorful fusion of classic Mexican-inspired taco ingredients combined with hearty spaghetti noodles, creating a quick and easy one-pan meal. With ground beef seasoned with taco spices, Rotel tomatoes, and a cheesy finish topped with fresh cilantro, it’s a delicious and comforting dish perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons olive oil
- 1 pound ground beef
- ¼ cup yellow onions, chopped
- ½ cup chopped cilantro
Seasoning and Sauce
- ¼ cup taco seasoning (or 1 packet)
- 10 oz. can Rotel tomatoes (do NOT drain)
Pasta and Cheese
- 8 oz. spaghetti noodles (uncooked)
- 3 cups water
- 4 oz. cheddar cheese, shredded
Instructions
- Brown the Meat and Onions: Heat olive oil in a 12-inch skillet over medium heat. Add the ground beef and chopped yellow onions. Cook, stirring occasionally, until the meat is no longer pink and the onions are soft and translucent.
- Add Seasoning and Ingredients: Stir in the taco seasoning and the entire can of Rotel tomatoes, including the juice. Add the uncooked spaghetti noodles and pour in the water.
- Simmer the Pasta: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the pasta is cooked through and most of the liquid is absorbed.
- Incorporate Cheese: Remove the skillet from heat. Sprinkle half of the shredded cheddar cheese over the dish and gently stir to combine the cooked spaghetti and cheese thoroughly.
- Garnish and Serve: Top the spaghetti with the remaining cheddar cheese and chopped cilantro. Serve immediately while hot and cheesy.
Notes
- If you prefer a spicier dish, add extra chili powder or a pinch of cayenne pepper along with the taco seasoning.
- For a lower-fat version, substitute ground turkey or lean ground beef.
- You can use any type of shredded cheese you like, such as Monterey Jack or mozzarella.
- Make sure not to drain the Rotel tomatoes, as their juice adds essential flavor and moisture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stove or microwave.
